Prep 0 mins
Cook 55 mins
From CDT Wens 30th 2000 M Houser age 9, Blue Ribbon Pie winning recipe on his first try at entering the fair's pie category. " We never expected this." said his Mother, who taught M to bake when he was old enough to stand on a chair. He doesn't have to look at a recipe and "he cracks his eggs one handed." Pretty good for a 4th grader. Why no other spices? Well M doesn't like nutmeg or allspice.
- 3 cups flour
- 1 cup butter flavor shortening
- 3 tablespoons butter flavor shortening
- 5 -8 tablespoons full of ice cold water
- 1 1⁄2 cups sugar
- 1 teaspoon salt
- 2 1⁄2 teaspoons ground cinnamon
- 4 eggs
- 1 (29 ounce) can pumpkin
- 2 (12 ounce) cans evaporated milk
- Mix flour, salt and shortening until crumbly and add water by tablespoon until dough is easy to handle. Recipe provides a generous amount of dough to make rolling out easier.
- Divide dough in half and roll out each portion to line an 8 inch pie pan. Lay the crust in the pie pans, trim the edges and fold them under.
- Combine the sugar, salt and cinnamon and add the eggs, mixing well. Stir in the pumpkin and milk and mix well.
- Pour half the filling into each pie shell and bake 15 minutes at 425°F Then reduce the heat to 350F and bake 40 to 45 minutes longer.
This recipe is the same as the one on the Libby's Pumpkin can, just using all cinnamon and baking in an 8 inch pan. But be careful - if your 8 inch pan is not a deep dish pan, there will be too much filling. Judge for yourself, but a better choice is a regular 9 inch pie pan.
I love this pie!!! This is the pumpkin pie recipe I've been looking for FOREVER. You have no idea how hard it has been for me to find a pumpkin pie recipe with no cloves, allspice, or nutmeg in it - just cinnamon and sugar. I think I even posted a topic on the Recipezaar forum looking for one. This is it!!!! I have also never been able to actually bake a pumpkin pie without under- or over-cooking it before this recipe. I used two store-bought graham cracker crusts because I am not ambitious enough to make pie crust homemade. Using-store bought crusts makes this pie really quick to throw together. I can't believe it's from a 4th grader. This is the perfect baked pumpkin pie recipe, especially after it's cooled and has lots of whipped cream on top. Note: this recipe makes TWO pies.